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Lotus Root Shrimp Sandwiches with Tom Yum Broth and Caviar
Starter

Lotus Root Shrimp Sandwiches with Tom Yum Broth and Caviar

1 hServes 4Nutri-Score C€€€
from @velcheva.vibe49 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • lotus root (peeled and sliced)Produce500 g
  • black sesame seedsNuts & seeds80 g
  • black caviarFish40 g
  • microgreensProduce20 g
  • sunflower oil (for frying)Pantry300 ml
  • shrimp shellsFish200 g
  • olive oilPantry30 ml
  • onion (chopped)Produce1 piece
  • garlic (cloves, chopped)Produce2 pieces
  • ginger (chopped)Produce20 g
  • tom yum pastePantry40 g
  • water (boiling)Other800 ml
  • coconut creamPantry200 ml
  • peeled shrimp (finely chopped)Fish300 g
  • mirinPantry20 ml
  • soy saucePantry15 ml
  • sesame oilPantry10 ml
  • starchPantry15 g
  • ginger (grated)Produce10 g

per serving

Nutrition

409kcal

Carbs
24 g
Proteins
20 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Sieve
  • Stovetop

step by step

Method

  1. Make the shrimp broth

    • Sauté the shrimp shells in a pot with olive oil.
    • Add the chopped onion, garlic and ginger, then stir in the tom yum paste and boiling water.
    • Simmer to infuse, then strain the broth.
    Step 1

  2. Prepare the lotus root

    • Clean and slice the lotus root.
    • Soak one part of the slices in water and finely chop the other part.
    Step 2

  3. Make the shrimp filling

    • Combine the finely chopped shrimp with the chopped lotus root in a bowl.
    • Add the mirin, sesame oil, soy sauce, grated ginger and starch, then mix well.
    Step 3

  4. Finish the broth

    • Add the coconut cream to the broth and keep warm.
    Step 4

  5. Assemble and fry the sandwiches

    • Place the shrimp filling between two lotus root slices.
    • Coat the sandwiches in black sesame seeds.
    • Fry in sunflower oil until cooked through.
    Step 5

  6. Plate and serve

    • Place a sandwich on a plate and top with caviar.
    • Pour over the strained broth and garnish with microgreens.
    Step 6
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